10 3/4 oz Can cream of mushroom soup
8 oz Frozen shrimp
8 oz Can pitted black olives,
-drained and sliced in half
9 1/4 oz Can chunk tuna, drained
1/4 c  Cooking sherry
2 sl White bread,
-conventionally toasted
10 1/2 oz Frozen asparagus spears,
-defrosted

1. Place first 4 ingredients in a shallow, 1 1/2-quart, heat- resistant,
non-metallic casserole. Pour sherry over ingredients and mix gently. 2.
Arrange asparagus spears over mixture and heat in e Oven 8 minutes
or until mixture bubbles. 3. Cut conventionally toasted bread into 9
squares per slice. Arrange toast squares on top of casserole filling during
last 30 seconds of cooking time.